Ingredients
Layers:– 18 oz graham crackers (4 sleeves – chocolate or plain)
– 1½ cups hot fudge sauce
Peanut Butter Cheesecake Filling:– 1½ cups heavy whipping cream
– 20 oz cream cheese, softened
– ½ cup peanut butter
– ½ cup powdered sugar
– 1 tsp vanilla extract
– 16 full-size Reese’s, chopped
Whipped Cream Topping:– 1 cup heavy whipping cream
– 2 tbsp powdered sugar
– ½ tsp vanilla extract
Graham Cracker Crumble (Optional but amazing!):– 1 cup graham cracker crumbs
– 2 tbsp melted butter
– 2 tbsp sugar
Instructions1. Build the Base
– Lay graham crackers in a 9×13″ dish to cover the bottom (break as needed).
– Spread half the hot fudge over the crackers.
2. Make the Cheesecake Layer
– Whip 1½ cups heavy cream to stiff peaks. Set aside.
– In a separate bowl, beat cream cheese until fluffy.
– Add peanut butter and mix until smooth.
– Mix in powdered sugar and vanilla.
– Fold in the whipped cream, then chopped Reese’s.
– Spread half of this over the hot fudge layer.
3. Repeat the Layers
– Add another layer of graham crackers.
– Spread remaining hot fudge, then the rest of the cheesecake mix.
– Top with one last layer of graham crackers.
4. Whipped Cream Topping
– Beat 1 cup cream with powdered sugar and vanilla until stiff peaks form.
– Spread over the cake as a thick top layer.
5. Add Crumble (Optional)
– Mix graham crumbs, butter, and sugar. Sprinkle over top.
6. Chill Time!
– Cover and refrigerate at least 8 hours (overnight is best!).
7. Serve & Enjoy
– Garnish with extra Reese’s. Slice and serve chilled.
